Hey people!! 👋
I’m posting!!! I know, I know… it’s been forever! But listen — I’ve been busy. Birthdays, company, grandbabies… you name it.
Don’t think I haven’t been cooking though. I’ve been cookin’ — I just haven’t been postin’. 😅
But I had a dinner party the other night and made these Teriyaki Chicken Thighs, and let me tell you — they were soooo biteable! 🍗
I always prefer skinless, boneless thighs — they never let me down. This sauce is quick, pantry-friendly, and ridiculously delicious. You’ve probably already got everything you need just hangin’ out in your kitchen.
I served it with my Instant Pot Mushroom Risotto (yes, I’m posting that next — what?! Two posts in a row? Don’t get used to it, people! 😂).
Give this one a go. You’ll love it. Make it, bake it, BITE it! ❤️
#delicioushappenshere #bitemecanada #funologyoffood
Ingredients 🍗
The “stuff”…
- 2 Tbsp cornstarch
- 1 Tbsp cold water
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup vinegar
- 1 tsp garlic powder
- 1 tsp powdered ginger (or fresh if you’re fancy)
- ¼ tsp pepper
- 12 boneless, skinless chicken thighs
- Green onions, sliced
- Sesame seeds, for garnish 😉
Instructions 👩🍳
What to do with the “stuff”…
- In a saucepan, whisk together all sauce ingredients: cornstarch, water, brown sugar, soy sauce, vinegar, garlic powder, ginger, and pepper.
- Bring to a boil, stirring constantly, until sauce thickens and sugar dissolves. (It’ll look thick now, but don’t worry — it thins out while baking.)
- Pour a bit of the sauce into the bottom of your baking pan.
- Add the chicken thighs on top — snugly, but try not to overlap too much.
- Pour the remaining sauce over the chicken and flip each piece once to coat fully.
- Bake uncovered at 350°F for 1 hour, turning halfway through.
- Garnish with sesame seeds and sliced green onions before serving.
Then… bite them! 😋
Notes 📝
- I doubled this recipe because I had lots of thighs and wanted extra sauce — highly recommend.
- You can make this in advance — just reheat gently so the sauce stays glossy and perfect.
- Pairs beautifully with rice, noodles, or that Instant Pot Mushroom Risotto I mentioned.
Recipe Credit: Bite Me Canada
Bite Me Canada 
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